Main Course · Serves 2
with Chicken Thighs, Peas & Cauliflower-Parm Topping
This homestyle one-pan meal with chicken pot pie vibes (plus a “hidden veggie” topper) will please the whole table. You’ll top a hearty mix of chicken thighs, carrots, and sweet peas in a thyme-infused cream sauce with a cauliflower “rice,” panko, and Parmesan topping. It’s all baked to a golden brown before being served family style.
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
Pat cauliflower rice dry with paper towels. Trim, peel, and cut carrots lengthwise into quarters; slice into 1⁄2-inch pieces. Thinly slice scallions, separating whites from greens.
Place 2 TBSP butter (4 TBSP for 4 servings) in a medium microwave- safe bowl. Cover with plastic wrap and microwave until melted, 30 seconds.
Stir in cauliflower rice, panko, Parmesan, salt, and pepper. Set aside until ready to use in Step 5.
Pat chicken* dry with paper towels.
Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add chicken, half the thyme (all for 4 servings), salt, and pepper to pan. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes.
Turn off heat; transfer to a plate. Wipe out pan.
Heat a large drizzle of oil in pan used for chicken over medium-high heat. Add carrots, scallion whites, and half the garlic powder (all for 4 servings). Cook, stirring occasionally, until veggies begin to soften, 3-4 minutes.
Return chicken to pan. Evenly sprinkle flour over chicken and veggies and cook, stirring, until no lumps remain, 30-60 seconds.
Add 11⁄4 cups water (21⁄2 cups for 4) and stock concentrates. Cook, stirring, until sauce has thickened, 2-4 minutes. Remove from heat.
Stir in peas and cream cheese until combined. Taste and season with salt and pepper if desired.
Smooth chicken and veggie mixture out in an even layer with the back of a spoon. TIP: If your pan isn’t ovenproof, transfer filling to an 8-by-8- inch baking dish (13-by-9-inch baking dish for 4) now.
Sprinkle with cauliflower-Parmesan topping.
Bake on top rack until topping is golden brown, 12-15 minutes.
Garnish chicken bake with scallion greens. Divide between plates or serve family style directly from pan.
Chicken is fully cooked when internal temperature reaches 165°.
From the same drawer
Add recipes to your shopping list to see ingredients here.
